Tucker Yoder, Executive Chef and Head of Culinary Operations, started his career in restaurants early, at 15 years old. First as a host, waiter, dishwasher, and after attending from the New England Culinary Institute, a chef. For the last 20 years, Yoder has used his talents to transform the culinary scene in Charlottesville and through Virginia.
Sous and Executive Chef experience at OXO, Clifton Inn, Red Hen and Back 40 honed his vision for The Wool Factory’s culinary program. In this role, Yoder leverages his decades-long relationships with farmers and purveyors to create versatile menus honoring Virginia’s seasonal offerings.
Charlottesville native Rachel De Jong returns to her roots to join The Wool Factory team as Executive Pastry Chef. De Jong started her culinary career at The Baker’s Palette of Charlottesville. Having founded her passion for the industry, she moved her pastry focus abroad to study at Le Cordon Bleu École de Cuisine in Paris.
Upon graduating, De Jong returned to Virginia to join the team at The Inn at Little Washington, serving initially as a pastry cook before rising to the position of Pastry Chef. She then spent time in Nashville, Tennessee working as an Executive and consulting Pastry Chef. Most recently, De Jong served as Executive Pastry Chef of the acclaimed Petit Trois in Los Angeles, CA.
De Jong will compose and produce all baked goods, including breads, pastries, and desserts for events as well as at Broadcloth, The Workshop and Selvedge Brewing.
Travel east on Broadway Street to the entrance to The Historic Woolen Mills on the right. Follow the signs for 'Dine In' parking. If you are in need of handicap parking, follow the signs for 'Takeout' to the rear parking area of the building.
*Hours subject to change based on private event schedule. Check Facebook and Instagram for schedule changes.